Perfect OKONOMIYAKI Recipe | Japanese Cooking with @RyotarosJapan

Hey guys! I just want to thank you all for so much support! When I recorded this video I had 120,000 subs but that’s shot up all the way to over 130,000! To celebrate, I invited my friend Ryotaro to make a classic dish to share with friends - Okonomiyaki Okonomi means ‘anything you like’ and ‘yaki’ means cooked or grilled - so come join us as we make delicious fluffy Japanese Okonomiyaki! Make sure you check out Ryotaro’s channel too! https://www.youtube.com/channel/UCH5UkoOzy8fFTd4RPEx2EJg 00:00 Intro 02:11 Make the Okonomiyaki Batter 02:06 Prepare the Vegetables 04:56 Okonomiyaki Fillings 07:21 Cooking the Okonomiyaki 09:33 Making Okonomiyaki Sauce 10:19 Let’s Eat! Ingredients: For Okonomiyaki Batter: (2 portions) - 100g All Purpose Flour - 150ml Water - One Egg - ⅛ Cabbage - ½ Green Onion - One Block of Mochi (Japanese Rice-Cake) - 1 tsp sesame seeds - ½ tsp Dashi Stock Powder - ½ Japanese Yam - Sea Food Mix (or your filling of choice! - you can add things like cheese, noodles, other meats or even kimchi!) - 200g Thinly Sliced Pork Shoulder (or belly) For Okonomiyaki Sauce: - 40g Worcestershire Sauce - 40g Ketchup - 1 tbsp soy sauce - 6g honey For Topping - Dried Seaweed (Nori) - Bonito Flakes - Mayonnaise (...maybe not so healthy though) How to make: - First mix 150g of All Purpose Flour to 150ml of Water in a mixing bowl - add the flour about ⅓ at a time to stop the mixture becoming too clumpy - Add one egg and mix into the batter - Now thinly slice ⅛ of a Cabbage - you can do this easily if you remove the hard stalk and then fold the outer leaves in half - Add ½ Green Onion - add the green parts if you want a more bitter flavour - Cut one block of Japanese Mochi (rice cake) into cubes - you can skip this step if you can’t find mochi but it will make your okonomiyaki chewier - Mix your cut vegetables and mochi into the matter, along with the sesame seeds, ½ a tsp of dashi stock powder and soy sauce - Peel and Grate ½ Japanese Yam (Yamaimo) - this will be very sticky but will give your okonomiyaki a fluffier texture - Add the seafood mix (prawns, octopus, clams, squid etc) or your own filling of choice! - Give that all a mix together - Heat some grape-seed or other oil in a frying pan over a medium heat - Add your thinly sliced pork the the pan and let cook for a few seconds before spooning out your okonomiyaki mixture and flatten it into a pancake shape (use about half of the mixture) - Let cook on a medium heat for about 6 minutes or until the underside browns nicely (don’t use a lid or this will make everything very watery!) - Flip over your Okonomiyaki (use a plate to make it easier) and cook the other side again for 6 minutes - While your waiting for your Okonomiyaki to finish cooking make the sauce by mixing 40g of ketchup, 40g of worcestershire sauce, 1 tbsp of soy sauce and 6g of honey - When your Okonomiyaki is done cooking, cover in sauce, sprinkle with nori (seaweed), bonito flakes and if you really feel like it… mayonnaise!